This paleo spicy shrimp with avocado aioli is an easy and fast weeknight dinner recipe. It's the perfect balance of spicy, hot, tart, and tangy!
Peel the shrimp, rinse to remove any grit, drain well, and place in a large bowl. Prepare the marinade. Chop the cilantro, juice and zest the lime, and mince the garlic. Combine the prepared cilantro, lime juice, lime zest, chili powder, paprika, salt, pepper, and red pepper flakes in a small bowl. Add the oil and whisk to combine.
Pour the marinade over the shrimp. Using tongs or your (clean) hands, toss the shrimp with the marinade until each mix piece of shrimp is uniformly covered. Set the shrimp aside in the fridge for a quick marinade while you prepare the aioli.
Place the garlic and lime juice into the bowl of a food processor, and pulse until the garlic is minced. Scrape down the sides of the bowl, then add the lime zest, avocado, mayo, salt and a pepper. Process until the aioli comes together and is smooth. If you prefer a thinner consistency, add water, one teaspoon at a time, until your desired consistency is reached. Taste for seasoning and add additional salt and pepper if desired.
Place an oven rack on the highest setting, or roughly 4-5” below the broiler element, then preheat the broiler to high. Arrange the shrimp on a baking sheet in a single layer. Place the shrimp on the baking sheet and broil for 3-4 minutes, until the flesh is pink. Watch the shrimp carefully and be sure not to overcook, or they will turn rubbery. Remove from the oven and sprinkle with additional fresh cilantro. Serve immediately.
The shrimp can be marinated in advance and placed in the fridge for up to 8 hours.
These spicy shrimp do not reheat particularly well, as they get rubbery. Leftovers can be chilled and eaten cold. They keep in the fridge for an additional 24 hours.
The recipe for garlic yucca mash, as pictured in the recipe card, can be found here.